Pineapple Pumpkin Cheesecake

Directions

Preheat oven to 350℉ (180℃).

Place a 9×13 inch pan of hot water on lower rack in oven.

Set aside 2 tablespoons of brown sugar.

In food processor, combine remaining sugar with cream cheese.

Process 20 seconds. Add pumpkin, eggs, flour, spice and vanilla extract.

Process 10 seconds, scraping sides once.

Pour batter into 8 inch springform pan coated with vegetable cooking spray.

Bake 50 minutes without opening the oven door.

Turn off oven.

Let stand in oven 1 hour.

Immediately run knife around sides of pan.

Refrigerate cheesecake 3 hours.